All posts by Gary Huber

IFC Distribution is Today (or Tomorrow in Ames)!

October 25, 2018
by Gary Huber

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

A couple of quick things to note. One is the salted butter ordered from WW Homestead didn’t make it to our space on Franklin yesterday. We are trying to figure out where it may have ended up, but if we can’t find it, we’ll have to “out” that product. Sorry if this affects you.

The other thing to note is we’ll have a selection of new items in our retail center, including yogurt, eggs and winter squash. All are welcome, so bring a friend.

Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

IFC Pick-up is Tomorrow!

October 24, 2018
by Gary Huber

Hi. If you are getting this by email, you placed an order for this week’s distribution.

We had 227 members buy 2,359 different items from 88 different producers. Sales were about $14,750, which is about what sales were last year this cycle.

Below is info regarding distribution this week. Please know we truly appreciate your using the IFC for your local food needs. It helps so many people, as well as the green world we are part of, and so we are deeply grateful.

1. If you are picking up at Franklin Plaza, please check out products available for purchase in our Retail Center. There’s good stuff you can add to your online orders.

2. Specifics on times and locations for all our sites are available with this link and to the left.

NOTE: IF YOU ARRIVE BEFORE THE SCHEDULED START TIME, OUR VOLUNTEERS WON’T BE READY. PLEASE PLAN ACCORDINGLY AND BE PATIENT.

3. Our alternative pick up time at our Franklin Avenue location will be from 10:30 am to noon on Saturday, Oct. 27. If we don’t see you Thursday, we’ll assume you are coming Saturday or have made other arrangements.

4. We accept EBT cards for payment ONLY AT OUR Franklin Plaza site. If you are an EBT member and are picking up at another location, please send an email to distribution@iowafood.coop so we can arrange for processing your payment.

5. It’s a GOOD IDEA to check to be sure your pick-up site is correct. You can access your invoice by logging in, going to the shopping tab, and click “view in-process invoice”. If it’s not right, send an email to distribution@iowafood.coop.

Thanks again.

Empanadas + Enchiladas–Double Recipe!

October 18, 2018
by Gary Huber

“You know when dinner time rolls around and you’re thinking about takeout or a restaurant because you’re exhausted, only that requires actually, well, going out. To that end, I give you these options for empanadas and enchiladas take-out fake-out!”

 

Empanadas + Enchiladas
Ingredients
  • –FOR THE EMPANADAS:
  • 1/2 lb ground chorizo, unseasoned ground sausage, or ground beef
  • 5 cups fresh spinach (or other greens such as kale or Swiss chard)
  • 2 pre-made pie crust pieces (think pie crust for a top and bottom crust pie)
  • 2/3 cup salsa (you pick how spicy you want it – just use your favorite, but the more kick, the more flavor)
  • 1 1/2 cups shredded cheese (cheddar or jack, or a combination)
  • 1 egg beaten
  • Salsa or sour cream for serving
  • –FOR THE ENCHILADAS
  • 1 jar enchilada sauce
  • 8 flour tortillas
  • 1.5 – 2 lbs of chicken or capon breasts (boneless or bone-in, skin removed – see cooking times below)
  • 2 cups shredded cheese (cheddar or jack, or a combination)
  • Fresh cilantro or parsley, chopped, for serving
  • sour cream for serving
Instructions
  1. –FOR THE EMPANADAS:
  2. Heat oven to 425 degrees. In a skillet, cook the ground meat over medium-high heat for 5 to 7 minutes, or until no longer pink, breaking it up as it cooks. Drain any grease. Return to heat, stir in the spinach and salsa. Once the spinach has wilted, stir in the cheese. Remove from heat.
  3. On an ungreased cookie sheet, unroll the pie crusts. Cut each pie crust in half. Divide the meat mixture between the 4 crust pieces, placing it on half of it and spreading to about 1/2″ from the edge – leave enough room to fold the crust over and seal the edges.
  4. Fold the untopped portion of each crust over the filling, and then slightly roll the edges up. Press down along the edges with a form to make sure they’re sealed. Prick the tops several times with the fork and brush with the beaten egg.
  5. Bake for 20 to 25 minutes, or until golden brown. Serve with extra salsa or sour cream.
  6. –FOR THE ENCHILADAS
  7. Heat oven to 425 degrees. Add chicken to the Instant Pot and pour the enchilada sauce over it. If using boneless, cook on High Pressure for 12 minutes. If using bone-in chicken, cook on High Pressure for 20 minutes. Quickly release the pressure. Check the chicken for tenderness – it should easily shred with a fork. If needed, put the lid back on and cook for another 1 or 2 minutes on HP and repeat the quick release.
  8. Turn off the Instant Pot. Remove the chicken to plate and shred with two forks.
  9. Soften the tortillas by wrapping in damp paper towels and microwaving on high for 30 seconds.
  10. Spray a 9″ x 13″ baking dish with nonstick cooking spray, or rub with olive oil. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
  11. Divide the shredded chicken between the tortillas and top with 2 TB of shredded cheese. Roll up and place seam side down in the baking dish. Pour the remaining enchilada sauce over the rolled tortillas and top with remaining cheese. Cover with aluminum foil and bake for 15 to 20 minutes, or until cheese is melted and sauce is bubbling.
  12. Serve with a sprinkle of cilantro or parsley and sour cream.

 

 

 

Cheesy Chili Mac

October 15, 2018
by Gary Huber
Sometimes life gets busy and you want something easy for dinner. In about the amount of time it takes to open the box with the talking white glove – you know the one I’m referring to, you can have this healthier version of chili mac on the table. You probably already have all the ingredients in your pantry!

Cheesy Chili Mac
Author: Robin Meadows West
Ingredients
  • 1 TB oil (canola, vegetable, or olive)
  • 1/2 – 3/4 cup chopped yellow onion
  • 1 TB tomato paste
  • 1 TB chili powder
  • 1 TB cumin
  • 1/8 tsp cayenne pepper (optional)
  • 1/2 tst salt
  • 4 large cloves of garlic, minced
  • 1 TB brown sugar, packed
  • 1 lb of ground beef
  • 2 cups water
  • 1 15 oz. can tomato sauce
  • 2 cups of elbow macaroni
  • 1/4 tsp ground black pepper
  • 4 oz. cheddar cheese, shredded
  • 4 oz. jack cheese, shredded
  • 2 TB fresh parsley, chopped (optional for garnish)
  • Garlic bread for serving
Instructions
  1. In a large skillet with a lid, add the oil and heat over medium heat until shimmering. Add the onion and tomato paste and cook for 2 minutes. Add the chili powder, cumin, and cayenne pepper (if using). Cook for 3 minutes, stirring often. Add the garlic and brown sugar and cook, stirring constantly, for about 30 seconds. Add the ground beef and brown slightly, breaking it up with a spoon as it cooks, until there is no more pink in the meat.
  2. Add the water, salt, and tomato sauce to the skillet and stir to combine. Stir in the pasta and cover, increasing the heat to medium-high. Cook the mixture, stirring often, and adjusting the heat down to maintain a simmer. Continue to cook for 9 – 11 minutes, or until the pasta is tender.
  3. Remove the skillet from the heat and stir in the cheddar and jack cheeses. Taste for seasoning and add more salt or pepper if necessary. Cover and allow to sit until the cheese is fully melted. Stir again, and serve with chopped parsley (if using) and a slice of garlic bread.

IFC Distribution is Today (or Tomorrow in Ames)!

October 11, 2018
by Gary Huber

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

SPECIAL NOTE: West Des Moines distribution is back at Valley Church!

For samples, we will have pumpkin bread from Chris’ Custom Bakery at our satellite sites, and at Franklin we’ll have producer Ashley from Ancient Energy Granola sampling her granola alongside Country View Dairy’s yogurt.

Note also that we’ll have a selection of new items in our retail center, including eggs and winter squash. All are welcome, so bring a friend.

Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

IFC Pick-up is Thursday!

October 8, 2018
by Gary Huber

Hi. If you are getting this by email, you placed an order for this week’s distribution.

We had 241 members buy 2,581 different items from 85 different producers to be picked up in 9 different locations (or delivered to their 8 DM area homes). Sales were about $15,500, which is right at the 10% growth we budgeted.

Nice, and thank you very much! Please know we truly appreciate your using the IFC for your local food needs. It helps so many people, as well as the green world we are part of, and so we are deeply grateful.

Here’s the relevant info regarding distribution this week.

1. If you are picking up at Franklin Plaza, please check out products available for purchase in our Retail Center. There’s good stuff you can add to your online orders.

2. Specifics on times and locations for all our sites are available with this link and to the left.

NOTE: IF YOU ARRIVE BEFORE THE SCHEDULED START TIME, OUR VOLUNTEERS WON’T BE READY. PLEASE PLAN ACCORDINGLY AND BE PATIENT.

3. Our alternative pick up time at our Franklin Avenue location will be from 10:30 am to noon on Saturday, Oct. 13. If we don’t see you Thursday, we’ll assume you are coming Saturday or have made other arrangements.

4. We accept EBT cards for payment ONLY AT OUR Franklin Plaza site. If you are an EBT member and are picking up at another location, please send an email to distribution@iowafood.coop so we can arrange for processing your payment.

5. It’s a GOOD IDEA to check to be sure your pick-up site is correct. You can access your invoice by logging in, going to the shopping tab, and click “view in-process invoice”. If it’s not right, send an email to distribution@iowafood.coop.

Thanks again.

Food For Change Free Film Screenings

October 4, 2018
by Gary Huber

What kind of food system do you want?

“This movie made me believe we can do anything.”

Next week, see the film. Free. Two locations.

Food For Change is a documentary film focusing on food co-ops as a force for dynamic social and economic change in American culture. Let’s come together and rebuild our regional food system.

All are welcome at the film screenings. Bring your friends for an evening of provoking film + thoughtful discussion.

Fall Comfort Food: Beef Burgundy

October 4, 2018
by Gary Huber
Beef burgundy – this classic French peasant dish is as easy as can be, and will fill your kitchen with such a comforting aroma, so break out that French or Dutch oven, and let’s get to it!
Note: This makes enough for 4 or 5 good size dinners and reheats very well.
Fall Comfort Food: Beef Burgundy
Author: Robin Meadows West
Note: This makes enough for 4 or 5 good size dinners and reheats very well.
Ingredients
  • 3-4 lb chuck roast cut into 2″ chunks
  • 2 cups beef broth
  • 1/4 cup + 2 TB all-purpose flour
  • 3 TB tomato paste
  • 1/4 cup bacon drippings
  • 1/4 cup + 2 TB sherry wine (I do not recommend cooking sherry – use wine that would drink)
  • 1 medium yellow onion, chopped (about 2 cups)
  • 2 cups red wine (burgundy, cabernet sauvignon, malbec, pinot noir)
  • 8 sprigs of fresh parsley
  • 6 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 3/4 – 1 lb mushrooms, sliced
  • 1/3 cup butter
  • salt & pepper
  • 2 TB fresh parsley, chopped (for garnish)
  • Mashed potatoes (potatoes, milk, butter, salt & pepper) and rustic bread (farm house, French, Italian, baguette, brioche or any other) with butter for serving
Instructions
  1. Preheat oven to 325 degrees. In a medium bowl, whisk together the beef broth, flour, and tomato paste. Set aside. Make an herb bouquet with parsley, rosemary, thyme, and bay leaves by placing it in a large square of cheesecloth and tying it with kitchen twine, or by simply tying the herbs together – cheesecloth will prevent any pieces from coming off into the sauce, but it’s not completely necessary if you don’t have it.
  2. In a large, heavy French or Dutch oven with a snug fitting lid, heat bacon drippings over medium heat. Season beef with salt & pepper. Add half of the beef to the pot and brown on all sides, remove to a clean bowl, and repeat with the remaining beef, removing it the same bowl when browned.
  3. Add the sherry wine followed by the onions and cook for 5 minutes, stirring occasionally. Give the beef broth mixture a good whisk or two, and pour into the pot. Increase heat to medium-high and bring to a rapid boil. Stir in the red wine. Return the beef to the pot, and nestle the herb bouquet in the center.Cover and braise in the preheated oven for 2.5 hours.
  4. Melt the butter in a large skillet and saute the mushrooms. Remove the herb bouquet from the pot and discard. Stir the mushrooms into the sauce and serve over mashed potatoes with a sprinkle of parsley for garnish and side of bread.

Pork Schnitzel with Mushroom Gravy

October 1, 2018
by Gary Huber

Break out the lederhosen, crank up the polka, and let’s enjoy this fall weather in true German Oktoberfest fashion!

 

Shopping list:

 

 

German Schnitzel w/Mushroom Gravy
Author: Robin Meadows West
Ingredients
  • For the mushroom gravy:
  • 2 TB butter, lard, or bacon grease (lard or bacon grease will give the best flavor)
  • 1/2 – 3/4 cup of diced yellow onion
  • 1 lb of fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 4 TB salted butter
  • 4 TB all-purpose flour
  • 2 cups beef broth
  • 2 tsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme)
  • 1/4 tsp ground black pepper
  • For the pork schnitzel:
  • 4 pork chops (boneless or bone-in w/bone removed) or tenderettes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 cup seasoned breadcrumbs
  • Chopped fresh parsley for garnish
  • Canola or other neutral oil for frying
  • Mashed potatoes (potatoes, butter, milk, salt and pepper) or German spaetzle for serving.
Instructions
  1. Melt butter, lard, or bacon grease in a large skillet. Sauté the onions until translucent and just beginning to brown. Add the garlic and cook for another minute.
  2. Add the mushrooms and cook for 5 – 7 minutes, or until golden brown and the liquid from the mushrooms has mostly evaporated.
  3. Add the butter and stir until melted. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
  4. Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until gravy thickens. Cover and simmer over low heat, stirring occasionally for 5 – 10 minutes. If gravy becomes thicker than you prefer, stir in a little additional beef broth to thin it out. Keep warm while the schnitzel cooks.
  5. If using pork chops, place between two sheets of plastic wrap, and pound until 1/4″ thick. If using tenderettes, you may need to pound them until slightly thinner.
  6. Place the flour, eggs, and breadcrumbs in 3 separate shallow bowls. Dredge the pork in the flour, then the egg, and finally the breadcrumbs, coating both sides and shaking off the excess breadcrumbs.
  7. Heat 1/2” of oil (oil should be deep enough to come about 1/2 way up the chops) in a large skillet to approximately 325 degrees – oil should be hot enough that flour sprinkled in it browns in 2 to 3 minutes, but does not burn.
  8. Fry the schnitzel for approximately 3 minutes per side, or until cooked through. If it’s browning too quickly, lower the heat slightly. Transfer cooked chops to a paper towel lined plate.
  9. Serve immediately topped with the mushroom gravy and a side of mashed potatoes or spaetzle. A local Oktoberfest beer is optional, but greatly encouraged.

IFC Distribution is Today; Note New WDM Pick-Up Location!

September 27, 2018
by Gary Huber

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

SPECIAL NOTE: West Des Moines distribution will be at Jill & Scott McBroom’s home because of the Valley HS homecoming parade. Address is is 704 South 26th Street, WDM.

That’s about a mile east of the church. Note that Fuller Road past the church will be closed, so if coming from the west you’ll need another way to get to the Scott and Jill’s house.

For samples this cycle, it will be Greene Bean Coffee’s new iced coffee blend at all sites, and a Franklin we’ll have the first taste of the 2018 popcorn harvest from Glenwood Century Farm.

Note also that we’ll have a selection of new items in our retail center, including eggs. All are welcome, so bring a friend.

Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.